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Recipe Topside And Eggplant Salad


Topside And Eggplant Salad

Recipe yeld 4 servings

Ingredients

200 G Beef Topside
1 Eggplant
50 G Cheese, Smoked Cheese
100 G Spinach
1 Cup Brandy
Laurel
Juniper Berries
Almonds
Extra-virgin Olive Oil

Amount Per Serving Calories: 112


Method

Escalope meat into slices, put in a pot water, brandy, bay leaf, juniper and some of the spinach and boil for 30 minutes, strain the meat and cook for 5 minutes.
Cut the eggplant into slices and brown them.
Compose the salad alternating eggplant with meat and smoked cheese flakes, garnish with sprouts of spinach and almonds.

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